Saturday, January 7, 2012

Repost: I Lied

In the bunch of questions I posted a few days ago there was one about my first celebrity crush. Now that I've had time to think about it I realize that before Shaun Cassidy there was this man:

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I think I fell in love with Matt Helm (America's answer to James Bond) at a very young age. Then I fell in love with Dean Martin's voice. I used to have a nightgown with a rabbit on it that said, "You're No Bunny Until Some Bunny Loves You."

To this day every time I hear "That's Amore" I get a craving for Pasta Fazool. I've got one right now. And that's bad because I don't have the makings.

Madison's Pasta Fazool


  • 1 cup dried white beans, such as cannellini or Great Northern, soaked overnight, or use canned and rinse well
  • 4 TBSP extra-virgin olive oil, plus more for serving 
  • 1/2 medium onion, coarsely chopped 
  • 1/2 medium carrot, peeled and coarsely chopped 
  • 1/2 celery rib, coarsely chopped 
  • 1 -2 garlic cloves to taste, minced 
  • 1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained 
  • 1 fresh rosemary sprig, finely chopped 
  • 3 1/2 cups boiling water 
  • 1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or tagliatelle broken into roughly 2-inch lengths 
  • salt and freshly ground black pepper to taste 
  • 1/4 cup minced flat-leaf parsley
  • freshly grated Parmigiano cheese for garnish 


Drain the beans and set aside.

Heat the oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes.

Add the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water.

Bring back to a boil, reduce the heat, and simmer, covered, until the beans are tender - 1 to 1 1/2 hours, depending on the age and size of the beans. Add more boiling water from time to time as necessary: the beans should always be covered with simmering liquid. (You can skip this step if using canned beans.)

When the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill.

Stir the puree back into the beans.

Add the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper.

Serve in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano.

Pass more cheese and olive oil with the soup.

I think I can trace my attraction to dark haired, dark eyed men to my grandmother's funeral. That was the first time I saw all of my mother's brothers in one place. Years later, when looking at pictures from the event, I discovered that they looked like a mafia convention. At the time I thought they were rather attractive. It's an image I've carried in my head all these years. 

Being attracted to men who look like my uncles might seem icky to some. At least I'm not attracted to men who look like my father. I've met plenty of those women even when they don't admit it, all you have to do is look at their boyfriends/husbands.

I don't know how my post about Dean Martin Lust turned into an examination of my psyche but there it is.

Reposts are posts written for previous journals or other places online that no longer exist.

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